This Pumpkin Vodka Orzo combines the rich, creamy flavors of vodka sauce with pumpkin puree and nutmeg for a seasonal twist! Paired with orzo and juicy turkey meatballs, it’s a cozy and comforting dish that’s equally as great for weeknights as it is for hosting a festive autumn gathering. Plus, it can easily be made gluten free and dairy free.
Tis the season where I add pumpkin puree to legitimately every recipe, simply for the vibes. Is it overkill? Some might say so. But, I think Fall is too short not to be eating pumpkin at every meal. And that includes both sweet AND savory recipes.
Now I’m sure you’ve all had classic vodka sauce (or penne alla vodka as it’s traditionally called)…but have you had pumpkin vodka sauce!? It’s similar in nature, with many of the same ingredients but with the addition of pumpkin puree and a lil pinch of nutmeg. It’s a fun change of pace!
Now pair that creamy, dreamy sauce with some mini turkey meatballs to add a bit of protein to this dish and you have an ideal comfort food dinner! This pumpkin vodka orzo is shockingly quick and easy, so it’s great as a weeknight dinner but also feels special enough to make for an at-home date night or when you’re hosting friends.
Why You’ll Love this Pumpkin Vodka Orzo with Turkey Meatballs
- It’s a fun fall twist on the classic vodka pasta!
- This is a quick dinner that can be ready in just 30 minutes.
- It can easily be made gluten free and/or dairy free.
- This festive recipe incorporates pumpkin puree into both the meatballs & the sauce.
- It’s so cozy and comforting.
- Each serving has 28g of protein!
What You Need to Make this Pumpkin Vodka Orzo with Turkey Meatballs
For the Turkey Meatballs:
- Ground Turkey: I prefer using 92-93% lean ground turkey (or chicken). Some brands are definitely more “moist” than others (especially Trader Joe’s one) so if the meatballs seem too moist, just add an additional tablespoon of coconut flour.
- Egg: 1 large egg helps to bind the meatballs together. I haven’t tried omitting this or making substitutes!
- Yellow Onion: I prefer to grate the yellow onion so that it incorporates into the ground turkey better, but you can also finely dice it. You’ll use up the rest of the onion in the pumpkin vodka sauce.
- Pumpkin Puree: A bit of canned pumpkin puree (NOT pumpkin pie filling) adds some fall flare and moisture to these turkey meatballs.
- Garlic: Fresh minced is always best!
- Coconut Flour: Coconut flour is a great gluten free alternative to breadcrumbs when making meatballs. A little goes a long way because it’s so absorbent.
- Dried Rosemary, Dried Thyme, Kosher Salt & Black Pepper: These simple seasonings bring out the fall flavor!
For the Pumpkin Vodka Orzo:
- Orzo: Feel free to use normal or gluten free (such as Jovial or DeLallo).
- Avocado Oil: Just a bit of oil to sweat the onions in.
- Yellow Onion: You’ll need 1/2 yellow onion for the sauce (1 full onion total between the meatballs and the sauce).
- Garlic: Freshly minced is always best!
- Tomato Paste: I’ve really been loving the kind that comes in a tube instead of a can – it just seems higher quality and leftovers can be stored for longer.
- Pumpkin Puree: It’s called PUMPKIN vodka orzo for a reason 😉 Be sure to use pumpkin puree, NOT pumpkin pie filling.
- Vodka: This enhances the flavor of the sauce and don’t worry, most of the alcohol cooks off. Feel free to substitute broth instead, however the flavor will be affected slightly.
- Full-Fat Canned Coconut Milk: I usually buy the Whole Foods 365 brand because it’s affordable, but any brand will work. It’s okay if it’s a bit clumpy when you pour it in, as it will melt and become smooth when it’s heated. You could also substitute an equal amount of heavy cream / double cream.
- Parmesan Cheese: Add some richness and salty flavor to this pumpkin vodka sauce with freshly and finely grated parmesan. You can omit this if you’re dairy free.
- Nutmeg, Red Pepper Flakes, Kosher Salt & Black Pepper: This pumpkin vodka sauce takes a turn from the classic by adding in a pinch of nutmeg. You could also try substituting pumpkin pie spice if you don’t have nutmeg on hand. And up the spice level with a bit of red pepper flakes!
How To Make this Pumpkin Vodka Sauce
Prepare the Ground Turkey Mixture:
First, preheat your oven to 400F. Then, add egg, grated onion, coconut flour, minced garlic, pumpkin puree and seasonings to a large bowl. Stir with a fork until combined. Then, add in the ground turkey and use your hands to gently incorporate, without over-mixing.
Roll into Meatballs & Bake:
I prefer to make mini meatballs for this recipe so that they are bite-sized, but you can also do normal-sized. For mini meatballs, scoop out 1 heaping tablespoon (or 2 tbsp for larger meatballs) of the ground turkey mixture, roll it into a ball and place on a baking sheet. You should get about 32 mini meatballs or about 16-18 larger meatballs. Transfer baking sheet to the oven and cook for 10 minutes for mini meatballs or 15 minutes for larger meatballs.
Cook Orzo to Al-Dente:
Meanwhile, bring a medium-sized pot of water to a boil. Once boiling, heavily season the water with kosher salt before adding the orzo and cooking to al-dente according to package instructions. Be sure to reserve a good amount of the pasta water before draining the excess off.
Sweat Onions & Add in Tomato Paste:
Next, bring a large pan to medium heat. Once hot, add avocado oil. Then, add onion and sauté, stirring occasionally, for about 3 minutes. Next, add in tomato paste and garlic and stir. Allow that to cook, stirring occasionally, for 4-5 minutes or until the tomato paste has turned to a deeper, darker red color.
Add Remaining Sauce Ingredients & Let Simmer:
Then, add in the pumpkin puree and stir to combine. Deglaze the pan with the vodka and allow it to cook off for 1-2 more minutes. Reduce the heat to low and add in the coconut milk (or heavy cream), followed by the grated parmesan. Continue stirring until incorporated and the parmesan has melted. Taste the sauce and season with nutmeg, red pepper flakes, salt and pepper.
Stir in Orzo & Turkey Meatballs:
Then, add in the cooked orzo and stir to coat it in the sauce. At this point, you can either add the cooked turkey meatballs directly into the pan with the orzo and sauce, OR plate the orzo with some of the meatballs on top. If you add the turkey meatballs to the pan, be gentle when stirring them in and feel free to add additional pasta water to thin out the sauce and help it stick to everything! Garnish with more freshly grated parmesan and black pepper. Enjoy!
Substitution FAQs:
- Can I use ground chicken instead? For sure! Just try to use 92-93% lean so you’re not left with dry meatballs.
- I don’t have coconut flour, what can I use instead? If you don’t have any on hand, you can try using 1/2 cup of almond flour, oat flour or normal panko breadcrumbs (if you’re not gluten free).
- Can I make this alcohol-free? The vodka enhances the flavor of the sauce and most of the alcohol cooks off, but you could substitute broth instead.
- Can I use a different pasta shape? Go for it! I would recommend substituting about 6oz of dry pasta (which is about equivalent to 1 cup of orzo).
Can I Make this Gluten Free? Dairy Free?
This Pumpkin Vodka Orzo can easily be made gluten free and/or dairy free, so everyone can enjoy it! To make it gluten free, simply substitute a gluten free brand of orzo such as DeLallo or Jovial. To make it dairy free, make sure to use full-fat canned coconut milk and either omit the parmesan or substitute a vegan variety. I have NOT tried making these meatballs egg free – so experiment at your own risk!
What Should I Serve with this Pumpkin Vodka Orzo?
This Pumpkin Vodka Orzo offers a good amount of protein, carbohydrates and healthy fats. The only thing it’s missing is some veggies and fiber! With that being said, I’d recommend serving this with some roasted (or steamed veggies) such as broccoli. You could also wilt some spinach directly into the sauce for a super easy option!
How Should I Store Leftovers?
Although this pumpkin vodka orzo is best when eaten fresh, once it has fully cooled you can transfer it to an airtight container and store it in the fridge for about 4 days. You may notice that the pumpkin vodka sauce thickens up and absorbs into the orzo. So, when you’re ready to re-heat it (either in the microwave or in a small pot), you may want to reconstitute the sauce with some broth.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Pasta Recipes?
- Butternut Squash Feta Pasta
- Gluten Free Hamburger Helper
- Creamy Mushroom and Spinach Pasta
- Garlic Parmesan Chicken and Pasta
- Healthy Bolognese
- One-Pan Buffalo Chicken Orzo
- High-Protein Roasted Red Pepper Pasta Bake
- Creamy Shrimp Scampi Orzo
Pumpkin Vodka Orzo with Turkey Meatballs
Equipment
- fork
- 1 or 2 tbsp cookie scoop (optional)
- baking sheet
- medium pot
- large pan
- spatula
Ingredients
For the Turkey Meatballs:
- 1 lb ground turkey (92-93% lean)*
- 1 large egg
- ¼ cup pumpkin puree
- ¼ cup grated or finely diced yellow onion
- 2 tbsp coconut flour
- 3 garlic cloves minced
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried rosemary
For the Pumpkin Vodka Orzo:
- 1 cup dry orzo (normal or gluten free)**
- 1 tbsp avocado oil
- ½ yellow onion finely diced
- 3 garlic cloves minced
- ¼ cup tomato paste
- 1 cup pumpkin puree
- ¼ cup vodka
- 1 cup full-fat canned coconut milk or heavy cream
- ½ cup finely grated parmesan cheese (½ oz)***
- ¼ tsp ground nutmeg or pumpkin pie spice****
- kosher salt & black pepper to taste
- red pepper flakes to taste
Instructions
- First, preheat your oven to 400F. Then, add egg, grated onion, coconut flour, minced garlic, pumpkin puree and seasonings to a large bowl. Stir with a fork until combined. Then, add in the ground turkey and use your hands to gently incorporate, without over-mixing.1 lb ground turkey, 1 large egg, ¼ cup grated or finely diced yellow onion, 2 tbsp coconut flour, 3 garlic cloves, ¼ cup pumpkin puree, 1 tsp kosher salt, ½ tsp black pepper, ½ tsp dried thyme, ½ tsp dried rosemary
- I prefer to make mini meatballs for this recipe so that they are bite-sized, but you can also do normal-sized. For mini meatballs, scoop out 1 heaping tablespoon (or 2 tbsp for larger meatballs) of the ground turkey mixture, roll it into a ball and place on a baking sheet. You should get about 32 mini meatballs or about 16-18 larger meatballs.
- Transfer baking sheet to the oven and cook for 10 minutes for mini meatballs or 15 minutes for larger meatballs.
- Meanwhile, bring a medium-sized pot of water to a boil. Once boiling, heavily season the water with kosher salt before adding the orzo and cooking to al-dente according to package instructions. Be sure to reserve a good amount of the pasta water before draining the excess off.1 cup dry orzo
- Bring a large pan to medium heat. Once hot, add avocado oil. Then, add onion and sauté, stirring occasionally, for about 3 minutes. Next, add in tomato paste and garlic and stir. Allow that to cook, stirring occasionally, for 4-5 minutes or until the tomato paste has turned to a deeper, darker red color.1 tbsp avocado oil, ½ yellow onion, 3 garlic cloves, ¼ cup tomato paste
- Then, add in the pumpkin puree and stir to combine. Deglaze the pan with the vodka and allow it to cook off for 1-2 more minutes.1 cup pumpkin puree, ¼ cup vodka
- Reduce the heat to low and add in the coconut milk (or heavy cream), followed by the grated parmesan. Continue stirring until incorporated and the parmesan has melted.1 cup full-fat canned coconut milk, ½ cup finely grated parmesan cheese
- Taste the sauce and season with nutmeg, red pepper flakes, salt and pepper. Then, add in the cooked orzo and stir to coat it in the sauce.¼ tsp ground nutmeg, kosher salt & black pepper, red pepper flakes
- At this point, you can either add the cooked turkey meatballs directly into the pan with the orzo and sauce, or plate the orzo with some of the meatballs on top. If you add the turkey meatballs to the pan, be gentle when stirring them in and feel free to add additional pasta water to thin out the sauce and help it stick to everything!
- Garnish with more freshly grated parmesan and black pepper. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
OMFG this is probably my favorite pasta recipe EVER. It was super easy, the flavors work so well together, and it’s such a fun and different fall meal. I seriously cannot recommend this enough- I hate repeating meals and I have made this twice in two weeks!!
Omg my heart! Thank you Katie, this means so much!